Saturday, May 21, 2011

These two methods produce a single grade of oil called an essential oil. If produced by solvent extraction, a different term is used, such as absolute oil or extract.

Different brands of essential oils made from the same species of plant made appropriately by either of the two methods listed above are by definition the same grade. Of course, like any botanical, the sensory qualities but not the basic chemistry of a species can change a bit depending on where it's grown, just as olives and grapes do, without affecting quality or grade.

There are three basic analytical tests to determine quality and identity of essential oils:

Sensory testing performed by trained testers

Infrared spectrum analysis (IR) that produces a chemical fingerprint of the oil

Gas chromatography (GC) that produces a separation and quantification of individual chemical components in the oil

These techniques are used with all samples having to match strict specifications, official standards and reference samples to pass quality control before they can be sold by manufacturers following strict quality procedures. Reputable reference works used by oil chemists, such as the Guenther series, guide the testing.

If the original plant is edible then the essential oil is by definition food grade. Some examples are the citrus oils, peppermint, oregano, etc. If the plant is not edible then the oil is also not considered food grade; as with cedarwood, pennyroyal, or ylang ylang. Due to the small bottle size and the need for cautions, there is not typically a food label on these oils.

Much caution needs to be taken with these oils, as they are extremely concentrated and most can burn the skin and mouth if not diluted adequately, even if food grade. Don't swig them or apply undiluted to the skin if you don't know how to use the specific type of oil in question.

I gave a presentation on "Health Benefits of Wholegrain Diets" April 20th in Beijing: This 2-day Whole Grain Forum was part of the Third International Nutrition & Healthy Industry Expo organized by the Center for Public Nutrition and Development of China (PNDC) of the National Development and Reform Commission (NDRC), along with US-based Grains for Health Fdtn and Whole Grains Council.

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About Me

Neil E. Levin, CCN, DANLA is a nationally board-certified clinical nutritionist with a Diplomate in Advanced Nutritional Laboratory Assessment. He is a professional member of the International & American Associations of Clinical Nutritionists.
Neil is a nutrition educator and a dietary supplement formulator.
Neil is a member of the Scientific Council of the national Clinical Nutrition Certification Board and is on the board of directors of the Mid-American Health Organization (MAHO), the Midwest regional affiliate of the National Products Association (NPA). In July, 2008, Neil was named an NPA Industry Champion, "an award given to people who have made notable individual contributions to industry above and beyond what is expected to achieve commercial success".
Neil is the immediate past president and Program Chair of the American Nutrition Association (americannutritionassociation.org).
Neil is frequently published or quoted in magazines, newspapers, and scientific journals and has been on numerous radio and television news programs. Follow me on Twitter: neilelevin